Miso Chocolate Chip Cookies
Miso Chocolate Chip Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tablespoons white miso paste
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/4 teaspoon flaky sea salt, for topping
Instructions
- 1
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
⏱️ 5 min
- 2
Beat in the white miso paste until well combined. Then, mix in the egg and vanilla extract until smooth.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
⏱️ 2 min
- 5
Fold in the semi-sweet chocolate chips.
⏱️ 1 min
- 6
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350
- 7
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 3 min
- 8
Sprinkle the tops of the cookies with flaky sea salt.
⏱️ 1 min
- 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 350
- 10
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Chocolate Chip Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tablespoons white miso paste
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/4 teaspoon flaky sea salt, for topping
Instructions
- 1
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
⏱️ 5 min - 2
Beat in the white miso paste until well combined. Then, mix in the egg and vanilla extract until smooth.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
⏱️ 2 min - 5
Fold in the semi-sweet chocolate chips.
⏱️ 1 min - 6
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350 - 7
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 3 min - 8
Sprinkle the tops of the cookies with flaky sea salt.
⏱️ 1 min - 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 350 - 10
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min